Cheese Rocks and Rolls

Friday over lunch I walked over to Big Booty Bread Company in Chelsea. I don’t know why, but they don’t really advertise themselves as a go-to gluten-free spot – but they have one of my favorite finds in the city. Their cheese rocks and cheese rolls are masterful – so chewy, satisfying, and hearty that you can’t tell the difference between their rolls and an artisan one.

Cheese rocks, rolls, and corn pancakes

Big Booty Dictionary:

Cheese rocks (lower left of display): light in color, really moist on the inside, perfect to dip in soup or make into a burger bun

Cheese rolls (to the right of the rocks): more eggy dough, sweet, with a big air pocket on the inside, warm and slathered with butter is the best way to eat (if you can get it home without eating it on the subway, like someone I may know…)

Corn pancakes: like arepas, but no filling. They have a plain and cheese variety, and both are great. Like an ultimate cheesy breadstick. I’m currently plotting to buy a couple of these and dip them in ranch dressing.

So what did we do with them?

My boyfriend, Nick, made his cheese rock into a bun for his bacon jalapeno cheeseburger. We picked up some McClure’s spicy pickles at Sweet Afton in Astoria, and put those on the side.

Nick's bacon cheeseburger and McClure's pickles

I had my cheese roll with egg salad the next day for lunch (no pickles for me, they’re far too spicy).